If you like chocolate silky desserts you came to the right place. This Chocolate Cheesecake Flan is an elegant dessert that combines chocolate and caramel in a flan form. Yes, it is possible to make a caramel flan with chocolate. Isn’t it amazing? It is heavenly, so smooth and creamy, rich in chocolate and caramel flavor. It’s simply irresistible and hard not to love it.
This recipe is quite easy and you don’t need more than 15 or 20 minutes to have it all prepared and placed in the oven. It is necessary though, to make this Chocolate Cheesecake Flan in advance as it needs to be refrigerated, to set before serving. Everybody will be delighted, that’s for sure.
How to make chocolate cheesecake flan
Begin by preheating your oven to 350°F (180°C).
Prepare the caramel
In a small saucepan, combine sugar and water. Heat the mixture over medium heat, allowing the sugar to dissolve without stirring. Continue cooking until the sugar caramelizes and achieves a golden color.
While the caramel is cooking, place the chocolate in a heatproof bowl and melt it using a bain-marie method. Once melted, set it aside to cool to room temperature.
Once the caramel has reached the desired color, remove it from the heat and pour it into the bottom of a 9-inch (23cm) pan. Swirl the pan gently to spread the caramel evenly across the bottom. Set the pan aside while you prepare the cream cheese mixture.
Prepare the cream cheese mixture
In a large bowl, beat the cream cheese until smooth. Gradually incorporate the eggs, one at a time, followed by the vanilla extract, salt, sweetened condensed milk, melted chocolate, and evaporated milk. Mix thoroughly until all ingredients are well combined.
Pour the cream cheese mixture over the caramel in the pan.
Next, place the filled pan into a larger pan and carefully position it on the oven rack. Pour boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan.
Bake the cheesecake for 40-50 minutes, or until it is set and a toothpick inserted into the center comes out almost clean.
Once baked, remove the cheesecake from the water bath and allow it to cool completely on a cooling rack. Once cooled, cover the cheesecake and refrigerate it for at least 4 hours, preferably overnight.
To unmold the cheesecake, run a knife around the edges of the pan and invert it onto a serving plate. If any caramel remains stuck to the bottom of the pan, place the pan in a tray of hot water to melt the caramel sauce, then pour it over the cake.
Decorate the top of the cheesecake with chocolate decorations, such as chocolate leaves, if desired.
If you make this flan make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!
For more custard desserts check our full collection of Custards and Puddings.
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Ingredients
- 5 oz (150g) semisweet chocolate
- 1 cup (200g) sugar
- 1 tbsp (15ml) water
- 8 oz (230g) cream cheese , room temperature
- 5 large eggs , room temperature
- 1 tsp (5g) vanilla extract
- 1 can (14oz- 397g) sweetened condensed milk
- 1 can (12oz -350g) evaporated milk
- 1/2 tsp (3g) salt
Instructions
- Preheat the oven to 350°F (180°C).
- In a small saucepan add sugar and water. Melt over medium heat and cook without stirring until sugar dissolves and gets a caramel color.
- Place chocolate in a heatproof bowl and melt over bain-marie. Let it cool to room temperature.
- Remove from heat and pour the hot caramel into the bottom of a 9 inch (23cm) pan. Swirl the pan to spread evenly. Set aside until you prepare the cream cheese mixture.
- In a large bowl mix cream cheese until smooth. Incorporate eggs one at a time, vanilla extract, salt, sweetened condensed milk, melted chocolate and evaporated milk. Mix well until combined.
- Pour the cream cheese mixture over the caramel into the pan.
- Place the pan in a larger pan, place it on the oven rack and add boiling water halfway up the sides of the pan.
- Bake for 40-50 minutes until set or until a toothpick inserted into the center comes almost clean.
- Remove the pan from water and cool completely on a cooling rack.
- Cover and refrigerate for at least 4 hours or better overnight.
- Run a knife around the edges of the cake to unmold it and invert onto a serving plate.
- If some of the caramel is stuck to the bottom of the pan, place the pan in a tray with hot water to melt the caramel sauce. Pour the sauce over the cake.
- Add chocolate decoration on top if desired ((I’ve made some chocolate leaves) and serve.
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Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
